VEGAN STRAWBERRY, ROSES AND BLUEBERRY PANNA COTTA

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Ingredients

Panna cotta:

  • 2 cups chestnuts, soaked for 8 hours and drained
  • 3 cups water
  • 2 cups strawberries cut in halves
  • ½ cup sugar
  • 1 tbsp rose essence
  • 1 1/2 tsp agar-agar

Blueberry sauce:

  • 2 cups blueberries
  • 1/3 cup sugar
  • ½ cup water

Preparation

Blend the chestnuts and water in a blender until obtaining a soft and smooth cream. Pour into a pot and set aside.

Blend the strawberries until obtaining a purée and pass through a sifter. Add to the chestnut cream.

Incorporate ½ cup of sugar, vanilla extract and agar-agar. Put over medium heat and bring to a boil, whisking constantly.

Remove from the heat and pour into small bowls or glasses. Allow to cool for at least 3 hours.

For the sauce, put the ingredients in a pot and boil for 6 minutes. Remove and strain to remove the fiber.

Serve the panna cotta with the sauce on top.